Torta Espanola With spicy tomato Romesco Sauce
Ingredients
- 6 Large Eggs
- 1 Cup heavy Cream
- Kosher Salt and pepper to Taste
- Olive Oil For Cooking
- 1 Cup Diced Spanish Onion
- 1 Cup 1/2 Inch Cubed Yukon Gold Potatoes
- 1 Tbsp Chopped parsley
- 1 Tsp Chopped Fresh Thyme
- For Sauce:
- 1/2 Cup Diced Spanish Onion
- 1 Tsp Chopped Fresh garlic
- 1 Cup Home roasted Fresh Red Bell Pepper (may Substitute Canned or jarred)
- 1 Cup Home roasted Fresh Tomatoes in Olive oil (Also, jarred versions acceptable for time sake)
- olive oil
- Salt and pepper to taste
- 1/2 cup Red Wine
- 2 Tbsp Sliced or slivered Almonds
- 1 Cup vegetable stock
- 1/2 Tsp Hot sauce
- 1 tsp Chopped Fresh Oregano
- 1 tsp Chopped Fresh parsley
Instructions
- Preheat oven to 400
- Heat a cast iron skillet over high heat. Saute the onion and potato, stirring frequently until they are soft. Meanwhile, in a mixing bowl, beat the eggs and mix with the cream, salt, pepper and herbs. Add a little more olive oil to the onions and potatoes. Then fold the egg mixture into the pan, mix everything well. Then, place the pan in the oven. Allow it to cook for about 10 to 15 minutes. Check the consistency. It should be firm to the touch. If not, give it a little more time.
- When the Torta is cooked, Remove from the oven. Allow it to cool for at least 5 minutes. Cut wedges and serve with heated Romesco sauce.
Notes
This version of the Spanish classic tapas dish is similar to a frittata. For best results make it in a pan with high sides, as it puffs up a bit in the oven.
The directions here call for baking a full size torta and cutting wedges for a rustic look. But, you can do individuals as well for a different presentation. I find using 4 ounce foil cups or muffin tins sprayed with pan spray work well. This way, you just pop the torta out on the plate for nice clean lines.